Roasted Cauliflower with Pecan Date Crumble - alive magazine
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury…
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Baking sheet
- Aluminum foil
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1/2 cup (125 mL) raw pecans
- 3 Tbsp (45 mL) raw pumpkin seeds
- 1 large head cauliflower, about 2 1/2 lbs (just over 1 kg)
- 4 Tbsp (60 mL) grapeseed oil or avocado oil, divided
- 2 tsp (10 mL) ground cumin
- 1/2 tsp (2 mL) kosher salt
- 1/2 tsp (2 mL) ground black pepper
- 1 large head of garlic
- 4 Medjool dates, pitted
- 1/2 cup (125 mL) packed arugula leaves or kale leaves
- 2 Tbsp (30 mL) raw hemp hearts
- 1 lemon, finely zested and juiced
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